Sauté the bacon, celery, onions, and carrots in 1 Tbs (each of oil and butter), cook until softened and beginning to caramelize. Remove with a slotted spoon, and set aside.

Increase heat and sear the pork steak until well browned on both sides. Remove from pot. Reduce heat to medium-low, add mire poix, and pork. Top with tomatoes (with juice), cover and cook, covered, at a very low simmer for 4-6 hours.

Remove pork, chop coarse, and add back to the pot.

Fry the ground beef with garlic and the remaining spice blend, until cooked through. Do not drain. Add ground beef to pot, along with baked beans, and drained kidney beans. Increase heat and simmer until the liquid has reduced, and the chili starts to thicken.

Remove from heat and let rest 1 hour, uncovered.

Stir and serve with toppings and cornbread!

~Chef Perry

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